Curried Chickpeas with Leftover Squash and Lamb

The mission use up leftover lamb roast and baked black futsu squash.

The solution cook two shallots in a little olive oil, add a hefty amount of curry powder (your choice - mine was leaning toward the Moroccan side of life) and cook until the curry powered smells good and toasted. Add a can of rinsed chickpeas and cook for a minute or so. Add about a 1/2 cup water - cover and cook until dry again - if the chickpeas need more softening repeat. Add 1/2 a baked futsu squash (about 1/2 to 3/4 cup) and cook until dry. Add another 1/2 cup water along with chopped leftover lamb roast. Cook covered until the roast is to your taste of falling-apartness - adding more water as necessary. Serve on a tortilla with sour cream.

This was the last portion of the 1/2 lamb we purchased a year ago from Bob. (We're trying to clean out our freezer.)

Also - you'll notice the theme of squash lately. I never seem to learn my lesson. Each fall as I find unique/old varieties of squash for sale, I find myself suffering an attack of squash hording.